THE risk of food poisoning is increased by the common practice of starving
chickens for up to two weeks to boost egg yield, say scientists and animal
rights campaigners.
In a process called 鈥渇orced moulting鈥�, food is withheld from laying hens
nearing the end of their productivity. This forces them to moult and also stops
them laying eggs. When feeding is resumed, they start laying again and continue
for several months longer than they would have otherwise.
But at last week鈥檚 International Poultry Exposition in Atlanta, Georgia,
Karen Davis of the Virginia-based animal welfare group United Poultry Concerns
said the practice makes chickens and their eggs more prone to
Salmonella infection. Forced moulting is banned in Britain though still
widespread in the US.
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Her claims are backed by Peter Holt from the US Department of Agriculture in
Athens, Georgia. The Food and Drug Administration says it is considering the
group鈥檚 call for a ban.